Coconut Macaroons

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
20 to 24 cookies
Level:
Easy

Ingredients
Directions

Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.


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4.4 108
These are my coconut-hating husband's favorite snack. :) Ina converted him. I add the zest of one lemon to cut the sweetness slightly and freshen them up and then dip the bottoms in melted chocolate. They won't spread in the oven if you put them in the fridge before you bake. Scoop on to a sheet pan and put the whole sheet pan into the fridge. Let them set up for 10-15 minutes (I do this while preheating) and then bake. They will be perfect. item not reviewed by moderator and published
Perfect! I don't understand the negative comments. I followed instructions and they came out just divine! I drizzled the top with a little melted semi-sweet chocolate for a little extra decadence. item not reviewed by moderator and published
Easy to make and delicious ! Not perfect in appearance but I have no problem with that! Looks homemade! item not reviewed by moderator and published
I loved these. I had a little issue with the condensed milk leaking out, but I found online that that was because I let the mixture sit too long. Came out wonderful! Definitely something I'll be making again. item not reviewed by moderator and published
I tried it on a silicone macaroon tray and was not happy with the final product. Then, I put it in individual mini cupcake liners and they came out beautiful, bite size and delicious. Will do for an upcoming baby shower as part of my desert table. item not reviewed by moderator and published
Awful. This turned out as a giant mess. The coconut mounds stay together and the condensed milk runs out beneath them all over the pan. I managed to salvage about half the macaroons by peeling off the sticky bottoms. I whisked the egg whites pretty darn stiff, too. I think the weight of the condensed milk and the coconut is just too much for two eggs whites to hold. I will not make this again and if I make macaroons again I'll use a recipe without the condensed milk. item not reviewed by moderator and published
I tried this today and it turned out really good, the easiest Coconut Macaroons recipe I tried : item not reviewed by moderator and published
It was very runny & tasted like baked condensed milk! Disappointed item not reviewed by moderator and published
I make this recipe EVERY year for Passover. It ALWAYS comes out well. Sometimes I add mini chocolate chips, but we enjoy them plain, too! item not reviewed by moderator and published
Delicious and Easy. I add 6 oz of mini choc chips. What could be better. item not reviewed by moderator and published

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